Double Chocolate Monkey Bread

• Baking & Spices

  • 2 tbsp Baking powder
  • 7 tbsp Cocoa
  • 1 1/4 cup Granulated sugar
  • 1 tsp Salt
  • 1/2 cup Semisweet or milk chocolate chips
  • 2 tbsp Sugar
  • 4 cups All-purpose or whole wheat flour

• Dairy

  • 1 3/4 cup Butter
  • 4 tbsp Cream or milk
  • 1 1/4 cups Milk

• Other

  • ½ cup white chocolate chips or chunks

Found on thereciperebel.com

Description

Ingredients

• 4 cups all purpose (or whole wheat) flour
• 2 tablespoons cocoa
• 2 tablespoons sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 cup butter, cold, cubed
• 1¼ - 1½ cups milk
• ¾ cup butter, melted
• 1¼ cup granulated sugar
• 5 tablespoons cocoa
• ½ cup white chocolate chips or chunks
• ½ cup semisweet or milk chocolate chips
• 4 tablespoons cream or milk, divided

Directions

• Grease a large bundt pan with non stick spray. Preheat oven to 350 degrees F.
• In a large bowl, combine flour, cocoa, sugar, baking powder and salt until combined. Add cold butter and mix in with your fingers or a pastry cutter until crumbly. Stir in just enough milk to make the dough come together -- not too much!
• Put the butter in a small bowl. Drizzle 3 tablespoons into the bottom of the bundt pan.
• Stir together the sugar and cocoa.
• Tear the biscuit dough into small pieces (about 1) and dip in butter, then roll in sugar and cocoa mixture and place in the bundt pan. Repeat until all dough is used.
• Bake for 20-23 minutes until no longer jiggly. Let sit 10 minutes before running a knife around the outside and inverting onto a plate.
• For the glaze, melt together the white chocolate and 2 tablespoons cream in a small pot over low heat until smooth. Drizzle over monkey bread.
• Repeat with semisweet chocolate chips and remaining 2 tablespoons cream.
• (*Tip: if you want the glaze to be thick, you need to let it cool to room temperature).